Add GREEN to brunch by whipping up a delightfully hearty Thanksgiving Brunch Salad. This salad, studded with homemade breakfast sausage patties, perfectly hardboiled eggs and caramelized apples, makes a beautiful addition to the holiday table. Topped with a homemade maple dijon vinaigrette, this Thanksgiving Brunch Salad feeds an eclectic crowd (and can be made for vegetarians, too, by serving the sausage on the side) at any brunch gathering!
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Y’all.
Y’ALL.
I realize you might be rolling your eyes at my excitement about a Thanksgiving Brunch Salad.
Your eye rolling would be allllllllll wrong, of course.
Because this ain’t just any brunch salad.
Also, let’s discuss salad for breakfast.
What do you think about that?
Greens in place of baked goods? Or perhaps alongside them?
It should come as no surprise that I’m all for more fruits and veggies. And this combination of kale and apple and hardboiled egg and homemade breakfast sausage is exactly what I want as a part of my morning.
In addition to being an awesome part of breakfast, this is the kind of salad you could enjoy ALL DAY.
We definitely enjoyed it for dinner one night. And it’s going to start making an appearance on our breakfast table more often.
Because kale (and greens, in general, for breakfast)!
Caramelized apples!
Homemade sausage!
And that vinaigrette that’s so tasty that I could almost drink it.
While this recipe has more steps than some of my others, I promise y’all it’s not challenging, and it’s certainly worth the little bit of fuss.
I meaaaaan… if we’re serving Thanksgiving brunch—and why should we not?—this is the perfect addition of GREEN to our tablescape!
And Thanksgiving, in my opinion, needs a bit more green. 😉
Thanksgiving Brunch Salad Essentials
Glass bowls.
2 tablespoon cookie scoop.
A nonstick skillet.
8 oz. mason jar.
Get the Look!
White medium-sized serving bowl.
Pink Serving Set.
Glass Milk Bottle.
Now who’s ready for a BRUNCH SALAD?
Scroll on down to learn how to make this goodness.
And be sure to check out my Thanksgiving Biscuits and Gravy, Cranberry Cinnamon Rolls and Southwestern Breakfast Burrito Bowls to pair along with this salad at YOUR Thanksgiving brunch!
Thanksgiving Brunch Salad
Add GREEN to brunch by whipping up a delightfully hearty Thanksgiving Brunch Salad. This salad, studded with homemade breakfast sausage patties, perfectly hardboiled eggs and caramelized apples, makes a beautiful addition to the holiday table. Topped with a homemade maple dijon vinaigrette, this Thanksgiving Brunch Salad feeds an eclectic crowd (and can be made for vegetarians, too, by serving the sausage on the side) at any brunch gathering!
Ingredients
Breakfast Sausage (Makes 15 two tablespoon patties)
- 1 lb. 90/10 ground pork
- 1 tablespoon pure maple syrup
- 1 teaspoon ground sage
- 1/2 teaspoon kosher salt
- 1/2 teaspoon fennel seed
- 1/2 teaspoon black pepper
- 1/4 teaspoon poultry seasoning
- 1 tablespoon extra virgin olive oil
Salad
- 1 bunch kale, , shredded
- 1 tablespoon unsalted butter
- 2 apples, , sliced
- 5 eggs, , hardboiled, peeled and cut into halves
Dressing
- 6 tablespoons extra virgin olive oil
- 4 tablespoons apple cider vinegar
- 2 tablespoons pure maple syrup
- 1 tablespoon Dijon mustard
- Salt and pepper, to taste
Instructions
Make the Sausage
- In a nonstick skillet, heat the olive oil over medium high heat.
- In a large glass bowl, combine the ground pork with the maple syrup, sage, salt, fennel seed, pepper and poultry seasoning.
- Using your hands, knead the mixture until it is combined.
- Using a 2-tablespoon cookie scoop, create the patties. (There will be 15 at this size.) Round them with your hands.
- Once the patties have been created, carefully place them into the skillet. (This can be done in two batches if you’ve got a smaller skillet, as you do not want to crowd the pan.)
- Cook on one side until crispy and browned, then flip with a spatula and cook through.
- Repeat the process as many times necessary to cook all the sausage patties, then set aside.
Caramelize the Apples
- In a nonstick skillet over high heat, melt the butter.
- Add the sliced apples and cook until caramelized. (This will take 3-5 minutes, depending on your stovetop.)
- Once one side is caramelized, flip and cook the other side.
- When the apples are beautifully browned, remove from heat and set aside on a paper towel-covered plate.
Make the Dressing
- In a mason jar, measure out the olive oil, apple cider vinegar, Dijon mustard and maple syrup.
- Shake vigorously, then taste.
- Add salt and pepper, if needed.
Make the Salad
- In a large bowl, add the shredded kale.
- Drizzle the dressing on top of the kale, and toss until the greens are coated.
- Layer on the breakfast sausage, hardboiled eggs, caramelized apples.
- Serve within 30 minutes, and enjoy!
Notes
Want to make this salad vegetarian friendly? Simply skip the sausage step.
Serving a mixed crowd of vegetarians and meat eaters? Serve the sausage on the side for your guests to add on their own.
Madison | A Joyfully Mad Kitchen says
I can honestly say I NEVER would have thought of this but I would be totally down for having it on our brunch table! The vinaigrette seriously looks perfect and I could drink it by the milk glass full. Bravo, friend!
Dorothy at Shockingly Delicious says
What a delicious salad!
Amanda says
This is such a fantastic idea! Great flavors 😀
Jen says
Now this is super creative!! Love all the flavors!
Florentina says
I love the idea of hosting brunch for Thanksgiving, then you can dinner hop to all your relatives later Ha!
Allyson Zea says
Not only does this look so tasty, but it looks GORGEOUS! I can’t wait to try this dressing!
Ashlyn @ Belle of the Kitchen says
Oh I would totally dive right into this yummy salad! I love the idea of salad for breakfast!